Hearty fall peperonata

image

Fall is here. Yey! For weeks now I’ve been hoping for the season to change. Anyone who’ve been nursing through excessive heats will understand me. I know I’ll regret the end of summer soon enough, when the temperature will drop and it’ll became freezing. But for now I’m thrilled by crisp air, sunny and not-too-hot afternoons and colourful leaves:)! And the harvest market! Here in Montreal The Market is the place to be: full of little gourmet foodie boutiques and fresh off the field produce. Last time I’ve been there I came home with these huge colourful bell peppers and amazing ripe tomatoes. And that’s a call for hearty fall peperonata! Full of flavour, chunky and utterly satisfying on a cold fall afternoon.

Bell peppers
5 big ripe tomatoes
(or 1 can if diced tomatoes)
5 Smoked sausages
1 cup mushrooms
1 cup colourful potatoes
3 carrots
1 small eggplant

4 cloves of garlic
Pinch of dried chilli
Pinch of cardamon
Pinch of dried ginger
Salt & pepper

Cut veggies. Stir fry peppers, carrots and eggplant( cut in small cubes) for around 5 to 7 min, meanwhile cook potatoes cut in slices, and sausages (separately lol). Pour tomatoes cut in cubes (or canned) over your veggies, add pressed garlic and spices. Let cook for around 20 minutes on medium heat. Add sausages cut in slices and potatoes. Let it simmer together for a couple of minutes. Serve with fresh Italian bread. Enjoy !

Advertisements

One thought on “Hearty fall peperonata

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s